Explore Flipsnack. Transform boring PDFs into engaging digital flipbooks. Share, engage, and track performance in the same platform.
From magazines to catalogs or private internal documents, you can make any page-flip publication look stunning with Flipsnack.
Check out examples from our customers. Digital magazines, zines, ebooks, booklets, flyers & more.
Pre-made templates to create stunning publications in minutes
Here are eight reasons why you should consider choosing interactive, digital flipbooks instead of boring and static PDFs. Check them out!
INDICE parfait de chocolate cremoso de maracuyá y limón mini cake de limón creme bulee Portada Indice 1 2 3 4 5 6 transferencia de chocolate y caramelos 7 INGREDIENTES PROCEDIMIENTO: PROCEDIMIENTO: ENTES IENTO: TRANFERENCIA DE CHOCOLATE 2 plantilla de tranfer 500gr. chocolate alpezzi diurex, regla 1 espatula 1 cuter 1 tijeras CARAMELOS 250gr. azucar blanca 2 tubos de ensayo 1 pliego de papel estrella 3 colorantes vegetal 250gr. glucosa palitos de plastico chile piquin esencia sabor grosella 5 hojas de polipapel TRANFERENCIA DE CHOCOLATE primero debes derretir chocolate a baño maria despues recortar y copiar el papel en tranfer ahora añade el chocolate al papel y dejalo secar.desmoldar los chocolates. y nalmente haz tiras,aros,gotas con el resto del transfer CARAMELOS primero debes derretir la azucar blanca en un sarten, añade la glucosa y el colorante, espera un poco hasta observar que es elastica la consis tencia. despues toma tubos de ensayo y forma resortes ahora deja secar sobre papel estrella haz decoraciones directamente sobre el papel y nalmente agrega esencia de caramelo y con ayuda de palitos haz cachetadas. transferencia de chocolate y caramelos
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